Abstract
Changes in gel strength and myosin heavy chain of salt-ground meat from walleye pollack surimi were examined in relation to setting temperature in the range of 10-90°C.
With the lapse of setting time at 30°C or below, gel strength of salt-ground meat was increased and reached its maximum plateau, whereas the gel strength was initially increased and subsequently decreased during the setting at 40°C or above.
On the other hand, the amount of myosin heavy chain in salt-ground meat, as measured by SDS-polyacrylamide gel electrophoresis, was largely decreased with a concomitant formation of cross-linked myosin heavy chains during the setting at 30°C or below, while the these changes in salt-ground meat were hardly observed at 40°C or above.
These results indicate that the setting of salt-ground meat from walleye pollack may be regarded as the temperature-dependent cross-linking reaction of myosin heavy chains, con-tributing to production of elastic gel.
